Scoop baked butternut squash out of it’s skins and place in a large mixing bowl. Whip with an electric mixer, adding the oil, garlic, salt and tofu. Beat until smooth and there are no lumps. Gradually stir in the flour, a little at a time, with a wooden spoon, until a smooth dough is formed, and it won’t stick to your hands when you handle it. Do not add more than 2 cups of flour, however – if you’ve added 2 cups and it still seems wet, let it sit for 30 minutes before trying to work with it; this will allow the flour to absorb more of the moisture.

Turn out onto a lightly floured surface and knead very lightly, somewhere between 5 and 10 times. Take a hand-sized lump of dough, and form it into a sausage shape. Cut this into 1” lengths, and indent each gnocchi with a fork to make fancy little impressions.** Place each completed gnocchi on a floured board or flat surface and repeat these steps with the remaining dough.

Bring a fresh 2 quarts of water to a boil. Drop the gnocchi in, one at a time, and reduce the heat so that it is a low boil. Cook for 4-5 minutes only, drain and serve with your favourite pasta sauce. I personally enjoy a very garlicky tomato-pesto sauce over this gnocchi.

*To bake a butternut squash, slice it lengthwise down the middle and scoop out the seeds. Place it cut side down on a baking sheet and place in a preheated 400 degree F oven for 45 minutes to one hour.

**Eager to eat, not too concerned about the gnocchi’s appearance? Make “Ugly Lump” gnocchi by dropping heaping teaspoonfuls of the dough onto the lightly floured surface until all the dough is used up, and boil as usual.